How to Throw a BBQ, But With Seafood

Summer barbeques are built around simplicity for the chef: all you need is a flame, some protein, and a little bit of time. But enough with the ground beef and tubed meat, already: we’re ready for something more elevated, but just as easy. We’re ready for a seafood BBQ.

We reached out to Adam Geringer-Dunn, executive chef and co-owner of Greenpoint Fish and Lobster Co. in Brooklyn, for a little bit of guidance. As proprietor of an excellent fishmonger-by-day, restaurant-by-night (and owner of a decent-sized backyard with a good grill), Adam knows a thing or two about how to throw a seafood party. So we asked him to teach us. He offered up that backyard, invited some friends over, and assembled a feast. Here’s what’s on the menu:

Course #1: Oysters and Clams with Garlic Butter Sauce

Course #2: DIY Fish Skewers

Course #3: Whole Fish with Herbs

Course #4: Peaches n’ Honey

Let’s first dig into some tips and factoids about what makes each dish so great; if you’d rather just see how to make them, skip to the bottom:

Oysters and Clams

This dish has the best impressive-taste-and-presentation-to-ease-of-prep of any dish we’ve seen. Really. First of all, they already come seasoned: the bivalves hold ocean water when shut, which naturally seasons the meat as it cooks. What’s especially great about oysters is that one side has a natural bowl—grill bowl-side down and the oyster cooks in its own juices (known as the oyster liquor). If you’re careful when removing from the grill, you’ll preserve that sweet, sweet nectar.

As for what kind of oysters to buy: go with what’s cheap—aim for about a dollar each. But if you have a strong preference for how your oysters taste, here’s a solid rule of thumb: Ones from the East Coast are salty and briny, and ones from the West Coast are creamy and melon-y. (A result of water temperatures.)

DIY Fish Skewers

This dish is fun! It’s communal! And it gathers everyone around the grill, so you’re not left standing alone with your trompe l-oeil naked body apron. You’ll want to go with heartier fish such as tuna, mahi mahi and swordfish—flakier fish such as flounder, tilapia and fluke will fall apart.

Adam’s recipe calls for lemon zest instead of lemon juice, which helps the fish stay intact; juice would start “cooking” the fish immediately and make it less likely to stay together. Be sure to stock wet wipes—guests will be handling raw fish, and you don’t want those germs spread all over the patio furniture.

Whole Fish

There’s nothing more impressive than serving a head-on, whole fish. Guests look to you like you’re some kind of cooking god sent from the Iron Chef Kitchen Stadium to serve them dinner. You’ll want to go for one- to two-pound fish, which will feed two people each—any bigger and you run the risk of overcooking the outside before the inside even begins to warm. And ask your fishmonger to “clean” the fish for you, which means gutting, de-scaling, and de-finning—you DON’T want to do that on your own. Trust us.

Grilled Peaches

Simply put, fruit on the grill is tasty as shit. The sugars caramelize in the flame, intensifying the flavor and resulting in a healthy desert that doesn’t feel like one.

So how do you make all these delicious dishes? Follow these instructions! It should be noted that these are not “proper” recipes, in the sense that you’re cooking by taste. Amounts are very much approximations and should be taken as such.

Course #1: Oysters and Clams with Garlic Butter Sauce

For the sauce:

One stick of butter, softened

8 cloves of garlic

Zest of two lemons

1 Tbl smoked paprika (or just regular paprika)

Salt & pepper

Combine ingredients in blender; blend.

For the oysters and clams:

40 oysters

40 clams

Handful of fresh parsley

Heat grill to medium-high heat. (Something around 500 degrees.) Once hot, scrape clean and grease with vegetable oil. Rinse the bivalves in cold water, then throw them on the grill. It’s okay if not all have contact with the hot surface—the heat is what’s important. Shut the top of the grill, grab a beer, and check back in five minutes. Remove the bivalves from the grill as they open. (Clams will open fully; oysters just a crack. If one doesn’t open, toss it.) In the meantime, heat the butter sauce on the stovetop or on the grill in a heat-friendly pan (like a cast iron). Once all bivalves are open, pour the butter sauce over the top; tear parsley and sprinkle on top.

Course #2: DIY Fish Skewers

For the marinade:

1 cup olive oil

Zest of four lemons

1 head of garlic, minced

5 sprigs parsley

5 sprigs thyme

Salt & pepper

Combine ingredients in blender; blend.

For the fish & veggies:

2 lbs albacore tuna steaks, cubed into 1-inch chunks

2 lbs swordfish steaks, cubed into 1-inch chunks

2 lbs wild-caught shrimp, cleaned

3 lbs of hearty such as zucchini, Spanish onion, small tomatoes, bell pepper, mushrooms, cut to the approximate size of the fish cubes (no bigger—you want the fish to have the most contact with the grill)

Packet of wood skewers, soaked in water for at least thirty minutes to prevents burning

Keep each individual fish and veggie separate. Marinate the fish in the refrigerator for thirty to sixty minutes. Remove from fridge thirty minutes before grilling so the fish comes to room temperature. (This will help prevent the fish from sticking to the grill.) Set out the skewers, vegetables, and marinated fish, and invite guests to make their own. Grill on medium-high heat for approximately ten minutes, flipping once.

Score the outside of the fish on both sides, which helps it to pick up flavor and cook evenly. Oil and season with salt and pepper liberally on the outside and inside. Rub outside and inside with garlic. Then stuff the inside with lemon and herbs. Add to medium-high grill and cook for 5-6 minutes per side.

Course #4: Peaches n’ Honey

1 cup honey

1 Tbl vanilla extract

Zest of one lemon

10 peaches, cut into chunks

Olive oil

Fresh mint

Heat first three ingredients in a saucepan on the stovetop (or grill). Coat peaches in olive oil and put on medium-high grill for 2 minutes/side. Place in serving bowl and pour honey sauce on top. Tear mint over top and serve immediately.